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Following a request from Photo Album thread here are a couple of my favourite recipes and where I got them from. Enjoy.
Parsley Pesto Ingredients
30g/1oz flatleaf parsley leaves (no stalks) I use curly
1-2 garlic cloves, crushed
40g/1½oz freshly grated parmesan
30g/1oz pine nuts
75ml/2½fl oz extra virgin olive oil
salt
Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning.
From BBC - Food - Recipes : Parsley pesto
Parsley Sauce
15 fl oz (425 ml) milk
a few parsley stalks
1 bay leaf
1 slice onion, ¼ inch (5 mm) thick
1 blade of mace or a pinch of powdered mace (optional) I use nutmeg
10 whole black peppercorns
¾ oz (20 g) plain flour
1½ oz (40 g) butter
4 heaped tablespoons finely chopped fresh parsley
1 tablespoon single cream
1 teaspoon lemon juice
salt and freshly milled black pepper
Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold.
When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time.
To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug.
From English Parsley Sauce - English - Recipes - from Delia Online
Parsley Pesto Ingredients
30g/1oz flatleaf parsley leaves (no stalks) I use curly
1-2 garlic cloves, crushed
40g/1½oz freshly grated parmesan
30g/1oz pine nuts
75ml/2½fl oz extra virgin olive oil
salt
Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning.
From BBC - Food - Recipes : Parsley pesto
Parsley Sauce
15 fl oz (425 ml) milk
a few parsley stalks
1 bay leaf
1 slice onion, ¼ inch (5 mm) thick
1 blade of mace or a pinch of powdered mace (optional) I use nutmeg
10 whole black peppercorns
¾ oz (20 g) plain flour
1½ oz (40 g) butter
4 heaped tablespoons finely chopped fresh parsley
1 tablespoon single cream
1 teaspoon lemon juice
salt and freshly milled black pepper
Place the milk and the next five ingredients in a small pan, bring everything slowly up to simmering point, then pour the mixture into a bowl and leave aside to get completely cold.
When you're ready to make the sauce, strain the milk back into the pan, discard the flavourings, then add the flour and butter and bring everything gradually up to simmering point, whisking continuously with a balloon whisk until the sauce has thickened and is smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook gently for 5 minutes, stirring from time to time.
To serve the sauce, add the chopped parsley, cream and lemon juice, taste and season, then serve in a warm jug.
From English Parsley Sauce - English - Recipes - from Delia Online
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